Monday, November 17, 2008

Strusesl Topped Gingerbread


You'll love our Gingerbread....for the holidays or anytime!!



Struesel Topped Gingerbread with Butter Sauce

Gingerbread
1/2 cup sugar
1/4 cup softened margarine
1 cup flour1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup molasses
1 egg, slightly beaten

Butter Sauce:
1/2 cup sugar
Dash ginger
1/4 cup margarine
1/4 cup whipping cream

Heat oven to 375 degrees. Grease bottom only of 8-inch square pan. In large bowl, combine 1/2 cup sugar and 1/4 margarine; blend well. Lightly spoon flour into measuring cup; level off. Add flour, ginger, cinnamon, allspice and salt; mix until crumbly. Reserve 1/3 cup of mixture for topping. To remaining mixture, add baking soda; mix well. Add buttermilk, molasses and egg; blend well. Pour batter into greased pan; sprinkle with reserved mixture. Bake at 375 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.In small saucepan, combine all sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 4 minutes, stirring occasionally. Serve warm sauce over gingerbread. Refrigerate any remaining sauce.

4 comments:

maryt/theteach said...

Delicious recipe! Thanks for visiting me for Shadow Shot Sunday! :)

Ms. Tee said...

Oh, heavens - this looks amazing. :)

Alice said...

Yum! I wish I had a piece this very minute. Nothing says Autumn like gingerbread.

Lisa B. said...

OMG that looks good!!

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